On Memorial Day we had a family get together and rather then fire up the grill, as I grill all year long, I decided to try do something I hadn't tried personally and do a Low Country Shrimp Boil. It was a blast and super easy to fix, not to mention we all ate way more than our fill.
large stock pot, a turkey fryer setup works best
1lb Andouille sausage
3lb's red potato
5 ears of corn, cut each ear into thirds
3lb's shelled shrimp
Shrimp Boil seasoning
Pepper 1 tbsp
1.Coat the bottom of the pot with oil and brown the sausage, about 5 minutes. Add the water till the pot is about half full; followed by the potatoes, shrimp boil spice, salt, bay leaves, and black pepper. Let the pot come to a good rolling boil and let the potatoes cook for about 15 minutes. Add the corn and cook till tender, approximately another 15 minutes.
2. Add the shrimp and cook until pink and firm, about 5 minutes.
3. Drain off the water, remove the seasoning pouch, and serve.
Traditionally the boil is spread out on news paper or butcher paper and every one pulls up a chair and digs in. As my family seems to have some fears of germs, I dumped into bowls and dished it out on paper plates.
Recipe from Better Homes and Gardens New Cook Book
1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tbsp sugar
3/4 tsp salt
1 tbsp butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter
1. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. Add the 1 tbsp butter to a 10 inch cast iron skillet or a 9x1-1/2 inch round baking pan. Place in a 400º oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.
Now this cornbread was delicious, but I like mine a little sweeter and I put in 3 tbsp of sugar, so either up the sugar or add a tbsp or two of honey for a little sweeter corn bread.